Lemon Rosemary Madeleines
The almonds make this recipe. You can substitute almond flour or blanch the almonds, but I like the texture that the skins provide. The rosemary is optional; it just adds some character. You could also try thyme or lavender. Lemon Curd (recipe below) is an option for dipping.
8 tablespoons (1 stick) unsalted butter
1/2 cup almonds
1 cup all-purpose flour
2/3 cup sugar
2 tablespoons chopped rosemary
3 tablespoons lemon zest, minced
1 teaspoon vanilla extract
3 large eggs
1/2 teaspoon salt
Preheat the oven to 350 and butter two madeleine pans.
Melt butter and let cool.
Grind almonds and mix with flour, sugar and rosemary.
Combine zest with vanilla and add to the cooled butter.
Beat eggs and salt together. Add flour mixture to egg mixture and blend. Add butter and zest, cover with plastic and chill for 2 hours.
Place teaspoonfuls of batter into the buttered pans.
Bake in preheated oven for 12 minutes, until they give just slightly when touched.
Remove pans from oven. Let cool slightly, then transfer madeleines from pan to cooling rack within 5 minutes, or they'll stick to pan. Hold the pan on its edge and tap the underside with a spoon to release them onto rack.
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